Whole Grain Mustard

Name: Whole Grain Mustard
Yield: About 350 ml (1½ cups)
Ingredients: 80 g (⅓ cup) yellow mustard seeds; 40 g (3 Tbsp) brown mustard seeds; 120 ml (½ cup) apple cider vinegar; 60 ml (¼ cup) white wine or beer (or water); 1 Tbsp honey; ¾ tsp fine sea salt; ¼ tsp turmeric

Pungent, seedy, and customizable. Brown mustard seeds for heat, yellow for mildness.

About 350 ml (1½ cups)

Yield

10 minutes + 2 days soaking

Time

Refrigerator for 3-6 months.

Keeps

Pungent, seedy, and customizable. Brown mustard seeds for heat, yellow for mildness.

Ingredients

80 g (⅓ cup) yellow mustard seeds
40 g (3 Tbsp) brown mustard seeds
120 ml (½ cup) apple cider vinegar
60 ml (¼ cup) white wine or beer (or water)
1 Tbsp honey
¾ tsp fine sea salt
¼ tsp turmeric

Method

Combine both mustard seeds, vinegar, and wine/beer in a jar. Stir, cover, and let sit at room temperature for 48 hours. The seeds will absorb the liquid and swell.
Transfer to a food processor or blender. Add the honey, salt, and turmeric. Pulse to your desired consistency — leave it chunky for whole grain mustard, or blend smooth for a Dijon-style.
If too thick, add water 1 tablespoon at a time. Taste and adjust vinegar and honey.
Transfer to a clean jar. The flavor will mellow and improve over the next week.
*Storage:** Refrigerator for 3-6 months.

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